Whole grain lemonade cake and how to make your own oat flour
This lemon cake is nothing but delicious, easy and simple to make. If you like lemon you will love this cake.
This lemon cake? to die for.
This cake is easy, tasty and refreshing. Perfect for the summer days coming ahead.
I have actually seen this all over the Internet and not until a couple of days ago that I saw the recipe again I was reminded that this lemon cake was on my to do baking list. Since I had all of the ingredients on hand, I could not wait to try this.
I was able to tweak my recipe for the coconut and lime cake and come with this variation, superb!!
Next time making this, I am going to use almond flour though. I didn’t have any on hand because I am actually waiting for my bulk almond shipment to arrive, can’t wait.
I have used oat flour for this lemon cake but if you don’t have any, just make it like I did. It is easy peasy. You just need a cup of old fashion oats, a food processor and a minute or two.
Anyhow, I think you need to try this cake, it is lemony, easy to make and not that bad for you. A little goes a long way so don’t eat it all at once.
You must know that in a couple of weeks I will have another giveaway, just before I go away for a month and close the blog for
Enjoy!!
How to make your own oat flour: Place 1 cup of old fashion oats into your food processor and pulverized the oats for about 1 minute. You don’t need to buy any, just make your own like I did, it is that easy :-)
Here you can see the batter right before being placed in the oven at 350F for about 40-50 minutes.
Here you can see the cake completely cooled and frosting/whip topping, which is not that sweet at all. Only 3 tablespoons of confectioner sugar in it!! You can also use maple syrup :-)
This cake is to die for. I hope you get to try it soon. You will like it a lot…. that is if you like lemon :-)
PrintWhole grain lemonade cake and how to make your own oat flour
Miryam's original recipe
Yield: 8 servings
Total Time: 1 hour
Ingredients:
- 1 cup almond milk
- 1/3 cup olive oil
- 1/2 cup frozen lemon concentrate, thawed out
- 3 organic eggs
- 1/2 cup unrefined sugar, more if you like
- Zest of 2 lemons
- 1 1/4 cup whole wheat pastry flour
- 1 cup oat flour
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon aluminum free baking soda
Frosting
- 1 cup heavy cream
- 1 cup Greek yogurt
- 2 tablespoons maple syrup
- 1/4 cup frozen lemon concentrate, thawed out
- Zest of 1 lemon
Directions:
Preheat oven to 350F. Grease and flour a 8x8 inch square baking pan and set aside.
Mix first 6 ingredients in a large mixing bowl, I do this using a regular wire whisk. Incorporate flours, baking powder, and baking soda.
Pour over prepared pan and bake for 40-50 minutes or until a tester comes out clean.
For the frosting. In a medium mixing bowl, with a hand mixer, whip heavy cream and maple syrup together until whipped. Fold in Greek yogurt, lemon concentrate and lemon zest. Frost entire cake with the frosting or just individual pieces that are to be served. This is what I did.
Inspired by Baked Bree
Nutrition facts calculated based on the recipe giving 8 servings.